Turkey and Vegetable Cabbage Soup

A warm and cozy bowl of Turkey and Vegetable Cabbage Soup for fall and winter lunches and dinners. This isn’t your grandma’s cabbage soup!

Fall is here! October is here! Amen, y’all. Soup season is officially back.

While I continue to make and eat soup year round, I know many people who refuse to do so unless it is at least 60 degrees or under outside. I cannot say I blame them since being warm is brutal enough, and adding even more heat to the mix can be like a slightly less awful version of torture. My taste buds, however, almost always take precedence over the temperature of my body and the weather outside. So I’m definitely going to keep on scarfing down hot soup no matter what month it is.

I actually made this soup several months ago, likely when it was about 90 degrees outside. I decided I had better wait until it was “socially acceptable” to be soup obsessed here on CEVG. Now that the time has come, I could not be more excited to share this recipe with you!

2. In a large soup pot or dutch oven, heat coconut oil over medium-high heat. Once hot, lower the heat to medium and add garlic and onion. Saute for two to three minutes.

3. Stir in carrots, celery, and squash. Cook for an additional three to five minutes, or until softened.

4. Add chicken broth and water to the pot. Raise heat to high and bring to a boil. Once boiling, add ground turkey, cabbage, and seasonings. Lower the heat to low.

5. Cover and simmer for 35 to 45 minutes. Adjust seasonings, as desired.

Did I mention that this recipe is Paleo, gluten-free, grain-free, legume-free, dairy-free, nightshade-free, and nut-free? It almost seems impossible to create recipes that cover all of those areas, but it is 100% possible. It also results in delicious and healthy flavor combinations. Oh, and a challenge for the brain and taste buds, too. My diet restrictions right now are absolutely requiring me to think outside of the box!

Since I am not currently eating grains of any kind, saltines and oyster crackers (my favorite) are out of the question. Luckily, I have a great standby that I have been turning to: plantain chips! They are salty and crunchy and totally meet and exceed all of my cracker cravings.

Crackers, chips, or whatever the heck you are craving with soup… it doesn’t matter. Just make this.

Who else is excited about soup season?
Have you ever tried cabbage soup?

Hannah, I have to tell you, I made this last night for our church's soup fundraiser. We couldn't believe how delicious it was despite its "humble" ingredients. I think the large amount of spices really made a difference. I didn't have squash, but I don't think it really mattered!
I give it 5/5 stars. So yummy.
Kate recently posted...Succumbing to fall (WIAW)

This looks super delicious AND free of things that will irritate my tummy. I am the opposite, I drink iced beverages in winter ;) but it is cooling off here in New England so soup time is coming...
Alyssa @ Renaissancerunnergirl recently posted...Blended Berry Muffins

Cabbage is one of those veggies that I love but just always seem to forget!! This soup sounds fantastic! With it finally getting colder by us, I have been craving soups like mad!
Ashley recently posted...Harvest Sweet Potato and Brown Rice Salad

I say this now while the weather is still cool in Australia - but I COULD eat soup every day of the year. It's just so nourishing and hydrating! This looks like a great soup to make in bulk and freeze too, I've pinned and will be making soon :)

Just finished making this soup and it turned out excellent. I left out the squash and used some powdered ginger instead of fresh. Maybe when I'm feeling a little more adventurous I will throw some squash in. Thanks for sharing this great recipe.